Firstly, I've been reading and learning from you all for while now and would like to thank you for all the knowledge and experience you've shared.

Now to the question. I've recently moved to all-grain brewing and my first batch has a serious DMS off flavor. It's been in bottles for over 5 weeks now and the DMS is still strong. I was wondering if there is any hope of it diminishing through aging, or is it there to stay.

I brewed a batch in January that had strong DMS flavors. It was in a keg for about a month when I decided to dump most of it. I bottled a six pack to test see if it improved with age. Two weeks ago, I opened one to taste it and it still had a very strong corn flavor. I ended up using the six pack to boil some brats instead.

So after six months it did not improve. So my conclusion is that DMS does not diminish through aging.

__________________Schlonghammer AlesIt well...it tastes.......more fuller
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I'm working as a pro now, but that doesn't mean I'm not still homebrewing. I'm going to see if I can homebrew at work as a way to develop new recipes.

Quote:

Originally Posted by Zymurgrafi
wow, tha more I drink, tha more cohernet you all are!
and stufffff.

I just brewed a partial mash Wit using 3 lbs Pilsner and it has a serious cooked corn smell. I opened up the bucket and was smacked in the face with it! I am assuming it is DMS. I boiled for 75 minutes or so, and never keep the lid on when i boil. Should I even bother with it, or give it time? It has been in the fermenter for 7 days now. I probably will keep it for another week at least and see what happens, but just wondering if anyone had any luck saving a possible DMS batch?

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Lois: "Oh, my God! You can only play the piano when you're drunk!"
Peter: "Now that's not true! I can also vomit, fall down and make dirty calls to your sister when I'm drunk!"

I just brewed a partial mash Wit using 3 lbs Pilsner and it has a serious cooked corn smell. I opened up the bucket and was smacked in the face with it! I am assuming it is DMS. I boiled for 75 minutes or so, and never keep the lid on when i boil. Should I even bother with it, or give it time? It has been in the fermenter for 7 days now. I probably will keep it for another week at least and see what happens, but just wondering if anyone had any luck saving a possible DMS batch?

Never judge a beer by its aroma or taste whilst it is fermenting.

See it through till you have a finished product...cleared...chilled...and carb'd. Then judge.